Small batch. Big flavor. So moist they should come with a warning label.
- Preheat oven to 350°F. Line a muffin tin with 10 cupcake liners.
- Mix the Wet
Whisk together oil, hot coffee/water, sugar, egg, and vanilla extract.
- Add the Dry
Sift in flour, cocoa powder, baking soda, and salt. Stir until just combined. Batter will be thin.
- Fill & Bake
Fill each liner about halfway. Bake for 16-20 minutes, until a toothpick shows moist crumbs.
- Cool
Let cool in pan for a few minutes, then transfer to a wire rack.
- These scale well - double or triple when needed.
- Store airtight for 2-3 days.
Pairs well with:
Milk, frosting, midnight, and not sharing with roommates.